Yuli, My Bro’s Helper cooked 3 Delectable Dishes on 23May2020

 

yuli cooked 3 dishes

yuli cooked 3 delectable dishes

gong gong2

gong gong

yuli, my brother’s helper made dinner for us-

  1. pandan chicken
  2. gong gong
  3. sayur lodeh

excellent dishes.. chicken nice with lemon grass, lime flavours..

gong gong excellent i have not taken for ages this would be the best i had…

& curry vegetables was very good 👍

this the covid circuit breaker so we could not dine out or visit.

my brother delivered the dishes. they were still hot, gong gong just steamed. really delicious

c.h.e.f andy

Scrumptious 6pax Homecooked Dinner for My Brother’s Family on 21May2020

sausage claypot rice

sausage claypot rice

白斩鸡

白斩鸡 chicken rice chicken

braised trotters and belly pork

braised trotters and belly pork

tofu prawns

tofu prawns

made 6pax dinner for my brother yong siu family dinner today on 21May2020.^^

  1. sausage claypot rice
  2. teochew braised pork trotters and belly pork
  3. 白斩鸡with home made chilli
  4. tofu prawns
  5. sambal kang kong

will write up recipe for some dishes later.

claypot rice very flavourful from slated fish and tasty chicken stock.

the very smooth & sweet 白斩鸡 chicken rice chicken came with tasty hamemade chilli and tasty sauce.

teochew braise with my own sauce, both trotters and belly pork very tender texture and tasty.

tofu prawns again with tasty chicken stock and succulent prawns done just right texture.

=======

for ourselves,

kept some braised trotters and 白斩鸡for dinner..aunty bes made nonya steamed fish. 🙂

c.h.e.f andy

Recipe = Good Flamed Sous Vide Reverse Sear Rump Steak on 17Mar2020

 

sous vide beef rump 57degC 24hrs2

sous vide beef rump 57degC 24hrs

home dinner2

sous vide beef rump – circuit breaker home dinner

made sous vide rump roast (57degC 24hrs) for dinner this evening on 17.3.2020. ^^

turned out to be quite good. children liked the sous vide rump roast..texture great, taste good enough overall  comparable to a good roast beef… not quite my preferred cut of steak but still managed a good tasting one both in taste and in texture. 🙂

not sure i want to go out of the way to do this, but if i happen to buy a rump or a chuck or a flank steak, i may just try this again.

c.h.e.f andy

Ingredients-

  • 1kg beef rump steak
  • smoky braai rub
  • sea salt, pepper, herbs (i used dry parsley), chopped garlic, shallots

Directions-

  1. clean steak with salt, wash and drain, dry with kitchen towel
  2. rub with braai, sea slat, pepper and sprinkle with dry parsley, chopped garlic, shallots..
  3. place in double ziploc bag. set sous vide machine to 57degC and sous vide for 24hrs.
  4. dry steak with kitchen towels. flame steak over stainless steel pan to give colour and flavours. fry red onions and use the liquid from sous vide bag to make a delicious beef sauce.

Below Expectations – Circuit Breaker Uya Unaju Takeout on 19May2020

unaju

unaju takeout form uya

unaju2

unaju takeout form uya

wife ordered unaju from uya 25% off on 19.5.2020. ^^

still good tasty but somehow didn’t taste like the excellent live unagi kebayaki…kind of let down..

doesn’t taste as fresh, crisp outside and tender, moist inside, kind of dry in comparison?not sure during circuit breaker whether still live eel?

the set came with usual clear soup and dashi, so one can take the rice with dashi like a porridge…dashi was very tasty, as usual for this dish…

c.h.e.f andy

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Uya 四代目菊川 Japanese Unagi Restaurant

Dimsum Takeouts from Crystal Jade Kitchen @ Hollandv for Aunty Bes Birthday on 16May2020

celebrated aunty bes birthday today on 16.5.2020.^^

SM baked a lemon cake.

SL bought a cake from chataraise.

we ordered crystal jade tapao…

& added prawn paste chicken from hk atreet old chun kee commonwealth crescent.

had a great dinner wonderful evening at home during covid circuit breaker. 🙂

c.h.e.f andy

+++++++++++++++++++++++++++++++++++

Crystal Jade Kitchen @ Hollandv
Address:
2 Lor Mambong, Holland Village, 277671
Contact:

Opening Hours:

Daily 8:30AM–11PM

Sous Vide Beef Rump and Pork Loin Home Dinner on 17Mar2020

sous vide beef rump 57degC 24hrs2

sous vide beef rump 57degC 24hrs

sous vid pork loin 60degC 1.5hrs3

sous vid pork loin 60degC 1.5hrs

chorizo prawns spaghetti

chorizo prawns spaghetti

made sous vide rump roast (57degC 24hrs) and sous vide pork loin (60degC 1.5hrs) & chorizo prawns pasta.

pasta good as always.

children like the sous vide rump roast..texture great, taste good enough overall  comparable to a good roast beef not really my preferred cut.

sous vide pork loin not moist enough either not the right cut or perhaps should do 57degC

c.h.e.f andy

Covid Circuit Breaker – Good Dishes from 8picure on 14May2020

ordered delivery from 8picure this evening.

  1. spicy tuna salad
  2. roast belly pork
  3. slowcooked spanish pork collar
  4. slow braised wagyu beef cheek
  5. 2 x french poulette with alio olio
  6. tiramisu

added

  1. Jessie’s really nice & fresh spring rolls
  2. my miso teriyaki salmon belly
  3. & aunty bes calamari.

nice dinner and supporting 8picure, a small eatery by chef gabriel lee.

relish our sumputous NYE family dinner at 8picure on 31.12.2019-

https://chefquak.com/2020/03/29/awesome-sumptuous-9pax-family-dinner-8picure-on-31dec2020/

c.h.e.f andy

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8picure

Recipe = Shiok! Chinese Herbal Mutton Soup on 13.5.2020

chinese herbal mutton ribs soup3

chinese herbal mutton rib soup

chinese herbal mutton ribs soup

chinese herbal mutton ribs soup

sun kee herbal bkt sachet

sun kee herbal bkt sachet

made mutton ribs soup this evening on 13.5.2020. ^^

the mutton ribs soup was excellent..daughter loved it had a second bowl & several ribs and meats..son back late after work and walloped everything. lol!

mutton was very tender & soup super flavourful and smooth ..i think better than most chinese herbal mutton soup outside

even my favourite chai chuan tou stall at bukit merah view.

jessie bought the mutton ribs for me. it was not cut and i didn’t have chopper so not easy to prepare. quite a bit of fat between ribs and layered meat to remove, cut away and discard.

other than that preparation was straight forward. it was a 1.2kg slab. i used about 800g.

i cleaned with salt, then place in boiling water to remove scum, cleaned and drained on colander.

then placed ribs in boiling water with garlic cloves, shallots, lots of sliced and julienned ginger and red dates, and the sun kee herbal bakuteh sachet. cooked for 1.5hrs. added wolfberries at the end, and 2tbsp light soy sauce to taste.

garnish with coriander.

really straight forward, not much different from cooking bakuteh.

the results was lovely, yummy, shiok mutton ribs soup, so very tasty and enjoyable!

c.h.e.f andy

Ingredients-

  • 800g-1kg mutton ribs
  • sun kee herbal bakuteh sachet 360g
  • whole bulb of garlic cloves
  • 5cm ginger 1/2 sliced and 1/2 julienned
  • 5 shallots
  • 30-40 large wolfberries
  • 6 large red dates
  • 2 tbsp light soy sauce

Directions-

  1. clean mutton ribs with salt, then place in boiling water to remove scum, clean and drain on colander.
  2. place cleaned ribs in boiling water with garlic cloves, shallots, lots of sliced and julienned ginger and red dates, and the sun kee herbal bakuteh sachet.
  3. cooked for 1.5hrs. add wolfberries at the end, and 2tbsp light soy sauce to taste.
  4. garnish with coriander and julienned ginger.

Recipe = Simply the Best Squidink Linguine with Squid on 10May2020

squidink linguine with squid

squidink linguine with squid

squidink linguine with squid2

squid ink linguine with squid

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

5th course was squidink linguine with squid. 🙂

squidink linguine was one of 2 best dishes this evening, especially delicious…

prawn pasta in prawn bisque sauce was excellent too but squidink was better..

squidink was the best i made..the very flavourful chalky powdery texture & perfectly al dente pasta..simply excellent!

this though many good restaurants can do the same la..so even best still cannot say better than outside..

just brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. i used squid ink taken from maybe 10-15 squids which i kept for use. seems not so easy to get squid ink in singapore? and expensive!

when serving, add squid seasoned with fish sauce and white pepper (i cross cut the squid), and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish.

a superb, delicious, simply the best squidink linguine with squid! 🙂

c.h.e.f andy

Ingredients-

  • one large squid cross cut, inc tentacles and wings
  • 200g linguine
  • 10-15 squid ink sacs
  • 6 cloves garlic
  • 150ml chicken stock
  • 30ml white wine
  • 15g butter

Directions-

  1. brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. set aside.
  2. when serving, add squid seasoned with fish sauce and white pepper,, and cook for couple mins, add linguine and 15g butter, off fire and tossed. add sweet basil to garnish.

 

 

Recipe – Delicious Prawn Spaghetti in Prawn Bisque Sauce on 10May2020

prawn spaghetti in prawn bisque sauce

prawn spaghetti in prawn bisque sauce

prawn spaghetti in prawn bisque sauce3

prawn spaghetti in prawn bisque

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

4th course was prawn spaghetti in prawn bisque sauce. 🙂

the prawn pasta was excellent! ^^ pasta al dente perfect texture and the prawn bisque very tasty coating the pasta well, and prawns were plump, succulent & sweet. 🙂

i made the usual prawn stock frying prawn heads and shells in butter, then added cut carrots and water and boiled for 2 hrs.

to balance the flavours, and also to give some bulk, i fried garlic, shallots, red onions, then added red and yellow peppers, till softened. then i blended with the prawn stock together with the carrots. i added 2tbsp=30ml brandy. it was a very tasty  golden broth.

when serving the pasta dish, i browned 6 cloves of garlic in olive oil, added the sauce and bring to boil, added the prawns seasoned with fish sauce and white pepper, and cooked for couple mins, added pasta and 15g butter, off fire and tossed. added sweet basil to garnish.

voila! a very tasty, delicious prawn pasta dish! 🙂

c.h.e.f andy

Ingredients-

  • 12 large shelled prawns
  • 200g spaghetti
  • 150ml prawn bisque sauce
  • 6 cloves garlic
  • 2 tbsp olive oil
  • 15g butter

for prawn bisque-

  • head and shells of 12 prawns
  • 1 medium carrot sliced
  • 15g butter
  • 30ml brandy
  • 5 cloves garlic, 2 shallots, 1/2 red onions, 1/3 red pepper, 1/3 yellow pepper

Directions-

  1. fry prawn heads and shells in butter, then add cut carrots and water and boiled for 2 hrs to get the prawn stock.
  2. fry garlic, shallots, red onions, then add red and yellow peppers, till softened. then blend with the prawn stock together with the carrots. i added 2tbsp=30ml brandy. it was a very tasty  golden broth.
  3. when serving the pasta dish, brown 6 cloves of garlic in olive oil, add prawn bisque sauce and bring to boil, add the prawns seasoned with fish sauce and white pepper, and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish. voila!

 

 

Recipe = Delectable Bouillabaise (Seafood Stew) on 10May2020

bouillabaise - seafood stew

bouillabaise – seafood stew

bouillabaise - seafood stew3

bouillabaise – seafood stew

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

3rd course was bouillabaise – seafood stew. 🙂

bouillabaisse was one of two best dishes this evening, especially delicious…wife & children loved this dish…

bouillabaisse soup was very tasty & smooth…

definitely better than burlamacco & most seafood or fish stew we had taken outside..

fish, prawn, squid were just the right texture, fresh, sweet & tasty..

first i boiled fish head and bones with ginger and carrots and salt, and some tasty chicken stock. 🙂

to balance the flavours, and also to give some bulk, i fried garlic, shallots, red onions, then added red and yellow peppers, till softened. then i blended with the fish stock together with the carrots. it was a very tasty and golden colour broth.

last i added 2 large tomatoes, peeled off the skin and small dice cut the tomatoes and added to the broth.

i seasoned with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid cut into rings and with the tentacles and wings, and very fresh thick cut emperor red snapper (ang sai) fillet.

when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

(of course for bouillabaise one can add so many more things, shellfish, fresh herbs, saffron…i didn’t have all that..not adding lobster and lazy to go get mussles, littleneck clams, manila clams etc..

i cook with what i have and good enuf to produce a delicious, delectable dish for mother’s day!)

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 300g emperor red snapper (ang sai) fillet thick cut
  • 2 large unshelled prawns
  • 5 large shelled prawns
  • 1 whole medium squid cut rings, and add tentacles and wings

for bouillabaise broth-

  • fish stock from fish head and bones
  • 200ml tasty chicken stock
  • 1 medium carrots cut rings
  • 2cm cut ginger
  • 1/2 red pepper 1/2 yellow pepper
  • 6 cloves garlic
  • 4 shallots
  • 1 small red onion
  • 2 large tomatoes remove skin

Directions-

  1. boil fish head and bones with ginger and carrots and salt, and some tasty chicken stock.
  2. fry garlic, shallots, red onions, then add red and yellow peppers, till softened. then blend with the fish stock together with the carrots to a very tasty and golden colour broth.
  3. peel 2 large tomatoes, small dice cut and add to the broth.
  4. season with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid, and emperor red snapper (ang sai) fillet.
  5. when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

 

Recipe = Pan-seared Scallop on Pumpkin Puree on 10May2020

pan seared scallop on pumpkin puree

pan seared scallop on pumpkin puree

pumpkin puree

pumpkin puree

pan seared scallop on pumpkin puree3

pan seared scallop on pumpkin puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

second course was pan-seared hokkaido scallop on pumpkin puree.

scallop was perfectly seared, great texture and bite, sweet, fresh and tasty. and the pumpkin puree this evening was splendid, very smooth, and yet some bulk and tasty to the palate and combined perfectly with the scallop.

a delectable and visually pleasing dish, and nicely garnished with a stem of coriander.

the pumpkin puree i added dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, removed skin and cut into 1cm cubes, blended with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…

the key to pan seared scallops is they must be bone dry! other will be boiling and NOT searing scallops.

i dried scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels.

spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.

heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 5 large hokkaido scallops
  • sea salt and pepper

for pumpkin puree-

  • 120g cut pumpkin
  • 1tbsp honeyl
  • 2tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. add dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, remove skin and cut into 1cm cubes, blend with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…
  2. dry scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels
  3. spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.
  4. heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander. voila!

Recipe = Luscious Flamed Squid on Cauliflower Puree on 10May2020

flamed squid on cauliflower puree

flamed squid on cauliflower puree

cauliflower puree

cauliflower puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

first course was flamed squid on cauliflower puree.

squid texture was perfect, and wonderful sweet, fresh and and aburi flavour. and the cauliflower puree this evening was super, very smooth, light and tasty to the palate and combined perfectly with the squid.

and of course the dish looked luscious and pleasing and nicely garnished with a stem of coriander.

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef was not that famous at the time.

so i tried to recreate the dish w/o the recipe previously on 22.8.2015. 🙂

anyhow it’s not a dish to make everyday, but quite perfect for mother’s day la. 🙂

the cauliflower puree i boiled about 80g cauliflowers, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste…perfect.

i cleaned and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • one large squid 300g, cleaned and cross cut
  • sea salt and pepper

for cauliflower puree-

  • 80g cauliflower
  • 1tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. boil 80g cauliflower, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste
  2. clean and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.
  3. garnish with a stem of coriander. voila!

 

Recipe = Super Yummy Soy Sauce Chicken on 26Apr2020

soy sauce chicken3

soy sauce chicken

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinate (大华鲁鸡汁)

soy sauce chicken2

soy sauce chicken

braised egg, taupok, tau kua3

braised egg, taupok, tau kua

made soy sauce chicken for family dinner this evening on 26.4.2020. ^^

first time i made this dish. i use tai hua chicken marinade same as i do for braising lor ark aka teochew braised duck. 🙂

so quite easy and straight forward. 🙂

soy sauce chicken was super yummy, very moist, tender and flavourful. so delicious!

and of course i use the braise to braise egg, taupok and taukua.

i also delivered one packet of soy suace chicken rice and one packet noodles to a friend and her helper.

c.h.e.f andy

Recipe

Ingredients-

  • whole large chicken (1.4-1.6kg)
  • 1 cup tai hua braising sauce
  • 1 cinnamon bark, 3 star anise, 3 cloves, 2 bay leaves
  • 1 whole bulb of garlic cloves
  • 1 tbsp sugar

Directions-

  1. clean chicken with salt, drain dry
  2. add cinnamon bark, star anise, cloves, bay leaves and garlic colves to 1 tbsp oil, fry till fragrant
  3. add chicken and fry and turn for 30 secs. add tai hua braising sauce and sugar and coat chicken thorough
  4. add 2 cups water and cook chicken for 10mins, turn over several times and basting the sauce over the chicken and the inside. add 500ml water, cover and cook for another 30mins, reducing the sauce.
  5. remove chicken and let air cool for 1 hr.
  6. add 6 shelled boiled eggs, 10 taupok cut to 4 strips each, 2 taukua and water and braise for 1.5 hrs, turning the eggs to coat fully.
  7. serve the chicken and the braised eggs taupok and taukua and ladle some braising sauce over

 

Covid Circuit Breaker Home Dinner on 13May2020

chinese herbal mutton ribs soup7

chinese herbal mutton ribs soup

chinese herbal mutton ribs soup

chinese herbal mutton ribs soup

nonya fish curry

nonya fish curry

made mutton ribs soup & nonya fish curry this evening on 13.5.2020. ^^

the mutton ribs soup was excellent..daughter loved it had a second bowl & several ribs and meats..

mutton was very tender & soup super flavourful and smooth ..i think better than most chinese herbal mutton soup outside even chai chuan tou..

fish curry the usual nice dish. nice lema curry with lots of vegetables and fresh and tasty fish.

i had one 500-600g red snappy (ang kuay) and 2 red snapper heads.

c.h.e.f andy

Great Covid Circuit Breaker Takeouts from Don Signature Crab on 12May2020

S$20 prawn lala beehoon

S$20 prawn lala beehoon

wife ordered 2xS$20 prawn lala beehoon from don signature crab on 12.5.2020.^^

super nice soup, very fresh sweet prawns & large plump lala..really good!

we went to pick up & bought 4 chicken pies for jessie-don started off their business long time ago by selling chicken pie..

had some leftover emperor snapper ang sai fillet & very fish stock so made poached fish soup, very nice too!

c.h.e.f andy

3 Homecooked Dishes for the Office on 11May2020

homecooked 5pax lunch dishes

homecooked 5pax lunch dishes

made 3 dishes for 5pax office lunch for wife’s office on 11.5.2020. ^^

  1. spicy bean paste pork softbones
  2. tofu prawns
  3. stirfried romaine lettuce

this the 3rd time i cooked for the office lunch during this covid circuit breaker period..the first was claypot chicken rice. the second was assam pork ribs. next week i am cooking wine chicken with cloud fungus and shitake. 🙂

c.h.e.f andy

Good Covid Circuit Breaker Takeout Dishes from Tess Bar on 11May2020

children sl and wy bought tessbar delivery for second mother’s day dinner on 11.5.2020.^^

https://tessbarandkitchen.oddle.me/en_SG/

SM & JH joined via zoom 😀 covid circuit breaker zoom dinner! lol!

food was good for takeout..& inexpensive = S$134 for 9+1 dishes

like S$18 for 250g ribeye steak and 4-rack lamb👍

c.h.e.f andy

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Tess Bar & Kitchen

daily
  • 11am–10:30pm

Superb Sumptuous Mother’s Day 5-course Gourmet Home Dinner on 10May2020

flamed squid on cauliflower puree

#1 flamed squid on cauliflower puree

pan seared scallop on pumpkin puree

#2 pan seared scallop on pumpkin puree

bouillabaise - seafood stew

#3 bouillabaise – seafood stew

prawn spaghetti in prawn bisque sauce

#4 prawn spaghetti in prawn bisque sauce

squidink linguine with squid

#5 squidink linguine with squid

today mother’s day, 10.5.2020. 🙂

I made 5-course home dinner for 5pax=wife, me, daughter, aunty bes & son working back 8.30pm so i get food ready when he back..

missing eldest daughter SM & JH they couldn’t join us during covid.

  1. flamed squid on cauliflower puree
  2. pan seared scallop on pumpkin puree
  3. bouillabaisse- seafood stew with fish, prawns, squid
  4. prawn spaghetti in prawn bisque sauce
  5. squidink linguine with squid

every dish was excellent..wife & children loved every dish…

bouillabaisse & squidink were the best dishes this evening, especially delicious…

bouillabaisse soup was very tasty & smooth…definitely better than burlamacco & most seafood or fish stew we had taken outside..fish, prawn, squid were just the right texture, fresh sweet & tasty..

squidink was the best i made..the very flavourful chalky powdery texture & al dente pasta..simply excellent! this though many good restaurants can do the same la..so even best still cannot say better than outside..

prawn pasta was excellent too but squidink was better..

the cauliflower puree and pumpkin puree were good today better than my first try on valentines day…very good standard now…

will post the recipes later.

c.h.e.f andy